Bean thread noodles are also known as
transparent or cellophane noodles. They are found in Oriental Markets and many
supermarkets.
Oriental Beef Noodle Soup
3 oz. bean thread noodles
5 C. chicken broth
2 T. vegetable oil
1/2 lb. flank steak cut into 1/8 inch thick slices
4 green onions cut in 1/2 inch pieces
3 T. grated fresh ginger
4 large bok choy stem cut into 1/2 inch pieces, leaves shredded
2 T. soy sauce
1 T. sesame oil
Place noodles in bowl. Cover with boiling water and set aside for 15 minutes.
Bring stock to a boil in a medium saucepan. Reduce heat and keep warm.
In a skillet or wok, add oil. Add the beef, ginger and 1/2 of the onions. Stir
fry for about 4 minutes. Add the bok choy and cook for 1 minute. Add back to the
stock. Add the sesame oil and soy sauce to the broth. Taste and adjust
seasonings, if necessary.
Drain noodles and divide among 4 bowls. Ladle the hot soup over the noodles and
add the remaining green onion.
